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Low-Carb Crispy Koya Dofu Snack
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cookpad.japanLow-Carb Crispy Koya Dofu Snack
I'm a fan of Kinu's, which I referred to to come up with this recipe. I made this with large pieces of koya dofu. The drawbacks to this recipe are that the pieces don't cook evenly (some are crispy and some are still soft), and there's a little crumbliness in your mouth when you eat them.
Cooking instructions
* Step 1
Preliminaries: Return the butter to room temperature. Rehydrate the koya dofu in plenty of water. (They should be completely saturated with water, so leave them to soak for 10 to 15 minutes.)
* Step 2
Start preheating the oven to 180°C. Press down on the koya dofu to squeeze out the water. Cut into half lengthwise, then slice about 3 mm thick.
* Step 3
Place 2 sheets of paper towels in a plastic bag, and place the sliced koya dofu on them. Press them lightly with your hands over the bag. When the paper towels have absorbed a lot of moisture, take them out.
* Step 4
Put the well softened butter (you should be able to press down through it with a finger) into the bag. Squeeze over the bag to distribute the butter evenly.
* Step 5
Empty out the contents of the bag into a large shallow tray or similar large container. Coat each piece on both sides with the Lakanto S.
* Step 6
Line the pieces on a kitchen parchment paper lined baking sheet, leaving space between each piece.
* Step 7
Since the koya dofu slices are squeezed after being sliced thinly, some will break... line those up on the edges.
* Step 8
Bake in a 180°C oven, on the middle rack if possible, for about 15 minutes. Look for the pieces to start turning golden brown. Adjust the cooking time accordingly.
* Step 9
Turn off the heat, and leave the oven door slightly open for about 5 minutes, to evaporate the moisture. (I stuck an oven mitt in the door to keep it ajar in the photo.)
* Step 10
Place the whole baking sheet on a cooling rack to cool it down a bit. Most of the pieces will turn hard and crispy when cool, but some will stay soft.
* Step 11
Microwave the soft pieces for 30 seconds at 600W. If they remain soft after cooling, microwave again.
* Step 12
The snacks will have a crispy texture. If you leave them out you won't be able to stop eating them.
* Step 13
The snacks soften if they absorb any moisture, so finish them as soon as possible, or freeze them. When you freeze them they have a different crunchy texture, so I recommend it.
* Step 14
The ingredients I used: Misuzu brand koya dofu
* Step 15
Yukijirushi brant salted butter. (I used salted butter because I thought a little salt wakes up the flavor a bit.)
* Step 16
Addendum: In Step 4, if the butter doesn't coat the pieces properly, they'll have an uneven finish. The 3 pieces on the left in the photo are examples of that.
* Step 17
If you add sweetener or sugar in Step 4, the butter won't stick to the koya dofu and will remain in the bag. So, it's best to add the sweetener in Step 5.
* Step 18
If you are using sugar, bake the pieces for a shorter time while keeping an eye on them. They burn easier than ones with artificial sweetener.
Note: if there is a photo you can click to enlarge it
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